Fried Brain

4 servings Prep: 15 m Cook: 5 m Total: 20 m Intermediate
4.0/5 (1)
Because it is hard to find, fried cow’s brain is a treat for my family. Coated in seasoned flour and cornmeal, then fried until golden brown, this traditional Cajun delicacy has a creamy texture and rich flavor that’s worth seeking out from a local butcher.

Ingredients

4 servings
  • 1 beef brain
  • 1 cup flour
  • 1/2 cup cornmeal
  • oil to fry
  • Tony Chachere's or Cajun Seasonings

Step-by-Step Instructions

  1. Gently take brain in palm of hand and remove the membrane that covers entire brain. Sometimes there are also small blood clots embedded in brain which have to be removed.
  2. Season brain with Tony Chachere’s or Cajun seasonings (salt, black pepper and cayenne). Mix flour and corn meal in bowl.
  3. Gently put brain in mixture to coat entire outer area. Drop in very hot oil (350°F) and fry approximately 5 minutes. The time will depend on size. If brain is large it will take 5 minutes. If the brain is in small pieces, just cook until golden brown.

Common Problems and Solutions

Q: How do I properly clean the brain?

A: Gently hold the brain in your palm and carefully peel away the thin membrane covering the entire surface. Use your fingers or a small knife to remove any small blood clots embedded in the tissue. Work slowly and gently to avoid breaking up the brain before coating.

Q: Why does my oil boil over when I add the brain?

A: This happens when the oil isn't fresh or has been used too many times. The high moisture content in brain causes old oil to foam excessively. Always use fresh oil for frying brain, and make sure it's at the right temperature (350°F) before adding the brain.

Q: Can I cook this without deep frying?

A: Yes, you can sauté the seasoned and coated brain in a small amount of oil in a skillet, turning once, until golden brown on both sides. This method saves oil and reduces calories while still giving you a crispy exterior.

Tips and Techniques

Make sure your oil reaches 350°F before adding the brain—too cool and it will be greasy, too hot and the coating will burn before the inside is heated through. The brain should have a crispy, golden exterior with a creamy interior.

Ingredient Substitutions

  • beef brain: pork brain or lamb brain
  • Tony Chachere's: mix of salt, black pepper, cayenne pepper, and garlic powder

Equipment Needed

  • deep fryer or heavy pot for frying
  • mixing bowl
  • cooking thermometer (to check oil temperature)

Historical Context

Brain was commonly served at traditional Cajun boucheries, where families would gather to butcher hogs and cattle, using every part of the animal. Fried brain, along with liver, tongue, and other organ meats, represented the frugal and resourceful nature of Cajun cooking.